Sweet Potato Pudding
20 minutes
to prep
2 hours
15 minutes
to cook
12 servings
About this Recipe
Experience the cozy embrace of Jamaican Sweet Potato Pudding, a luscious dessert with a hint of rum warmth.
Recipe Courtesy of Orville Forrester
Photo Courtesy of jaz boler
Ingredients
- 3 pounds sweet potatoes (the red/burgundy skins potato)
- 1 cup all purpose flour
- ½ cup cornmeal
- 1 cup brown sugar (once you’ve combined all the ingredients you can taste the mixture and add more sugar to your liking)
- 2½ cups coconut milk
- 1 tablespoon vegan butter (half a stick, melted. Let it cool before you add to bowl)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon mixed spices (for baking)
- 1 teaspoon salt
- 2 tablespoons vanilla extract
- 2 tablespoon almond extract
- 1½ cup raisins
- (Optional) Rum or dark wine
For topping
- ½ cup coconut milk
- ½ cup sugar (or less)
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Peel sweet potatoes/yams and grate finely or use a food processor or blender to process.
- In a large bowl, add all ingredients (excluding the topping) and mix thoroughly.
- In another bowl, add the topping ingredients and mix well.
- Pour batter into a cake pan and bake in the oven for 1.5 hours.
- Remove from the oven and add the topping on top of the pudding.
- Place in the oven and bake for another 45 minutes.
- Remove from the oven and let cool before serving.
